Mixing the cooked rice with this vinegar, you will have Sushi rice just like Michelin star restaurants.

You will feel truly in touch with the tradition of Edomae-zushi easily. You have another choice of sushi rice using "THE EDOMAE White".

Specifications

Retail price(Japan)

1000 JPY (without tax)

Shelf life

2 years after production

Storage temparature

Dry

JAN code

4534678001497

Place of origin (Pref.)

Chiba

Ratio of originated in Japan (WT)

100%

Ingredients & Additives

Grain vinegar, Sugar, Salt

Supply period

all year

Restriction on sales

China (import regulation)

Size of a piece

W105xD105xH320mm

Weight of a piece

2270g

Size of an order unit

W320xD230xH340mm

Weight of an order unit

14.3Kg

Preferred Buyer type

High-class Sushi restaurants, Food importers, Distributors

Target customer

Professional sushi chefs, Owners of High-class Sushi restaurants

Suitable occasion

For Awase-su (mixture of vinegar and some other flavoring such as soy sauce, sugar, etc.) for Sushi

Other information

Trading style: Via trading company/wholesaler

Target country

Authentic seasoned Sushi vinegar for "Edomae-zushi"

We blended two types of vinegar, adding a slight sugar and salt:
the red vinegar made from the long-term matured Sakekasu (sake lees), and the Sakekasu vinegar.

The Sakekasu vinegar is fermented slowly in the wooden barrel made of Japanese cedar for three months, and matured two to three months additionally.

It is characterized by mild acidity, rich taste, and faint aroma of cedar.

How to use

For Maguro, Toro, Prawn, and Seared toppings, please use the boiled-down soy sauce & the traditional Sushi rice with this vinegar.

It goes very well with boiled Sea eel, boiled hard-shell clam, and other toppings boiled with sweetened soy sauce, because the rich taste of the Sushi rice with the red Sushi vinegar enhances the savory/umami of those Sushi toppings.

If you mix 150g of the cooked rice with 30cc of this vinegar, you will have Sushi rice just like Michelin star restaurants.

Company profile

Tradition and Technology:

]We have inherited and maintained the traditional brewing technology accumulated in the long time, and the microbial inspection technology associated with it.

Also, we have developed a new brewing method (alcoholic fermentation, and acetic acid fermentation), vinegar with a variety of raw materials, processed vinegar with a bacterium effect, etc.

Company name

Kisaichi Brewing Co., Ltd.

Type of organization

Manufacturer

Business description

Kisaichi Brewing Co., Ltd. is a company of vinegar that combines traditional manufacturing methods and modern manufacturing methods founded in 1922.